from Debbie Cusick
1 cup fresh cranberries, chopped (I use food processor)
1/2 cup slivered almonds
1/2 cup whole pecans
1/2 cup unsweetened coconut
1 tsp. cinnamon
Mix Jello with boiling water until gelatin is melted. Add cold water and stir. Place bowl in fridge, or even freezer to cool to room temperature. Whip the heavy cream until peaks form. Add the cream cheese and beat until smooth. While beating slowly add in the cooled Jello. When this is smooth set mixer to low speed and add the cinnamon, coconut, almonds and pecans. When well blended turn into a pretty mold of some sort. Allow to chill and set for several hours. When ready to serve dip the mold in hot water for about 8-10 seconds then turn out on a serving plate.
Entire recipe has 49g carbs and 15g fiber and probably serves at least 6-10 depending on serving size taken, so to get carb count just divide by the number of servings.